Breakfast Egg Cups

Big News!! Anna took her first steps all by herself today! Needless to say, since she’s almost 18 months, her parents are THRILLED! In celebration, Daddy is taking her swimming and Maman gets to blog!

I made these last weekend and they were a huge hit around here. Very easy to prepare and they disappeared super quickly!

dsc_0531

Start by spraying a muffin tin with Pam, then add some feta to the bottom of each cup. dsc_0536

Next, add any veggies you have lying around your fridge. We used some tomatoes, red peppers and some leftover caramalized onions. dsc_0540

Next, whisk together some eggs, milk, salt and pepper and Italian seasoning in a bowl and add to each cup. dsc_0543

Bake at 375 for about 15 mins, until each cup is set.dsc_0544Enjoy!

 

Breakfast Egg Cups

You will need:

1 cup feta

1 tomato, diced

1 pepper, diced

1/2 onion, diced

5 eggs, beaten

1/2 cup milk

pinch each of salt and pepper

2 tsp Italian Seasoning

Preheat oven to 375. Spray a muffin tin with non-stick cooking spray. Add feta to each compartment. Next, add vegetables. Beat your eggs with the milk, salt and pepper and Italian seasoning. To make it easier to pour into the muffin tin, I combined the egg mixture in a water pitcher. Pour the egg mixture over top vegetables in each muffin tin compartment. Bake at 375 for 15 mins, until eggs are set. Serve warm.

Advertisements


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s